Riverford Wicked Leeks
Pork cooked in milk recipe image

Print Pork cooked in milk

Cooking in milk is another way of ensuring the pork stays juicy. The richness of the milk is offset by the herbs and lemon and the potatoes are ... I can’t think of a suitable superlative.


  • 2 tbsp olive oil
  • 1.2kg leg of pork
  • 30g butter
  • 6 garlic cloves, peeled & halved
  • Small bunch fresh sage, chopped
  • Small bunch fresh thyme, chopped
  • 750ml full-fat milk
  • Zest of 1 lemon, peeled in long slivers
  • Pinch nutmeg, grated
  • 500g small potatoes, peeled & left whole
  • Salt & pepper


  1. You’ll need a heavy casserole with a lid, big enough for the pork with enough space around it for the potatoes. Preheat oven to 160°C/Gas Mark 3.
  2. Place the casserole over a medium heat and add the oil. Add the pork and brown on all sides. Remove the pork and wipe the oil from the pan with a bit of kitchen paper. Don’t burn your fingers.
  3. On a medium heat, melt the butter. Add the garlic, sage, thyme and cook for a minute or until the garlic is just starting to turn golden brown.
  4. Return the pork to the pan and pour over the milk. Add the slivers of lemon zest and a grating of nutmeg. Season generously. Fit the potatoes around the pork so they are submerged in the milk. Cover with a piece of baking parchment and place the lid on top.
  5. Roast in the oven for 2 hours, or until the pork is very tender and milk reduced to a creamy sauce. The milk will almost certainly have curdled and browned a bit so remove the pork and potatoes and give the liquid a zap with a stick blender. Serve with a salad.
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